Recipe

Orange You Glad You Made This Roasted Chicken? Recipe

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Ingredients

2 tbsps brown sugar .
1 bunch fresh rosemary (dried rosemary may be subbed if necessary, I used fresh) .
1/2 tsp kosher salt .
1 (3.5-4 lb) roasting chickens .
1 tbsp flour (optional) .
1 white onion, quartered .
1 bunch fresh basil .
8 dried apricots, finely sliced, processed .
1 c orange juice, freshly squeezed preferred .
4 tbsps Grand Marnier or Cointreau liqueur (see description) .
1/2 tsp fresh ground pepper .
3 garlic cloves, sliced lengthwise into long ovals .
1/8 c butter, sliced (plus extra to rub on skin) .
1 orange, quartered

Directions

Step #1 Clean chicken & pat dry.
Step #2 Sprinkle top Salt & Pepper into the chicken cavity.
Step #3 Pierce skin of chicken with knife in 5-7 places & insert half of the garlic slices under the skin.
Step #4 Stuff (in small batches to make even throughout cavity) onion, fresh herbs, butter, orange quarters, & remaining garlic.
Step #5 Rub chicken skin with a little butter.
Step #6 Sprinkle top with salt & pepper.
Step #7 To close opening, make two slices in the chicken skin, one on either side of opening, & place the leg bone from the opposite side into the sliced skin on both sides.
Step #8 Roast chicken at 400F degrees for 15 mins to get skin crisp & then lower heat to 350 & continue to roast for 65 mins, or when internal thermometer reaches 180 degrees, or when juices run clear.
Step #9 Occasionally baste chicken with pan juices.
Step #10 Remove chicken from pan & place on a platter.
Step #11 Pour pan juices into a sauce pan & add 3/4 c of the orange juice, Grand Marnier, sliced apricots & brown sugar.
Step #12 Whisk on high until it comes to a boil, lower temp & whisk every once in awhile until sauce thickens (about 7 mins) add flour if necessary.
Step #13 You can add the remaining 1/4 c of OJ if you need to reheat the sauce.
Step #14 Pour sauce over the chicken slices when served.
Enjoy the Orange You Glad You Made This Roasted Chicken? recipe

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